Butternut Squash and Leek Soup


Try this five-ingredient recipe (including salt and pepper) for a variation on the classic, Potato & Leek soup. The best part about soups like this is the easy preparation: Dump butternut or pumpkin chunks and sliced leeks into a quart of water, simmer, and blend. The result is rich, vegetal and tasty, but the final luxurious touch comes in the form of cream, sour cream, or yogurt to soften it.If you can’t find butternut or pumpkin, any winter squash will substitute well. Adapted from recipe by Blake Royer, posted on seriouseats.com



  • 3 cups well-washed, sliced leek (about 2 leeks)
  • 1 pound raw butternut squash or pumpkin chunks (or substitute any winter squash)
  • Salt and pepper to taste
  • 1 cup yogurt, sour cream, or cream
  • Olive oil for drizzling (optional)



  1. In a large saucepan, cover the pumpkin and leeks with a quart (4 cups) of water. Bring to a boil, then reduce to a simmer and cook until the pumpkin is soft, 15 to 20 minutes.
  2. Transfer soup to a food processor or blender, or pass through a food mill. Return to the pot and season to taste with salt and pepper.
  3. Remove from heat and stir in yogurt, sour cream, or cream. Or, serve in bowls with a dollop in the middle of each soup bowl. Drizzle with olive oil and serve with crusty bread.
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